Prices are for main courses (secondo piatto).

Dining hours are earlier here than in Rome, starting at 1 for the midday meal and at 8 for dinner. Many of Florence's restaurants are small, so reservations are a must. You can sample such specialties as creamy fegatini (a chicken-liver spread), and ribollita (minestrone thickened with bread and beans and swirled with extra-virgin olive oil) in bustling, convivial trattorias where you typically share long wooden tables set with paper place mats, or in an upscale ristorante with linen tablecloths and napkins. Follow the lead of the locals and take a break at an enoteca (wineshop or wine bar) and sample some of the excellent Chiantis and Super Tuscans.